This delicious and easy soy-based dressing can stand head to head with everyone’s favorite – ranch dressing. Look for silken tofu in shelf-stable cardboard containers. It has a different texture than regular tofu and is good for dressings and desserts. This dressing is good on a tossed green salad (remember to pick dark green salad greens), but equally at home on a baked potato or as a dip for raw vegetables. Add a bit of fragrant bleu cheese if you like.
- cider vinegar
- chopped fresh Italian parsley
- pepper
- salt
- canola oil
- fresh lemon juice
From Debbie Cook, and Cook’s Illustrated but tweaked. Peel the ginger by rubbing with a spoon. I leave the ginger in and just eat around it.
- vegetable oil
- cilantro
- fish sauce
- chicken broth
- sugar
- inch of fresh ginger sliced
- lime juice
- Thai red curry paste
- For garnish
- fresh cilantro leaves
- lime wedges
- Flourless cooking spray
- baking soda
- ground ginger
- ground allspice
- salt
- tightly packed dark brown sugar
- honey
- large eggs
- Royal Icing
- cream of tartar
Drop cookies topped with cranberries, maraschino cherries or a dollop of jam, they were phenomena.
- sugar
- large eggs
- sour cream
- baking soda
- almond extract
- cinnamon
- salt
- all-purpose flour
Drop cookies topped with cranberries, maraschino cherries or a dollop of jam, they were phenomena.
- sugar
- large eggs
- sour cream
- baking soda
- almond extract
- cinnamon
- salt
- all-purpose flour
- orange juice
- large eggs
- vegetable oil
- almond extract
- chocolate syrup
- granulated sugar
- grated lemon rind
- honey
- lemon extract
- large egg
- all-purpose flour
- baking powder
- salt
- plain fat-free yogurt
- Cooking spray
- powdered sugar
- fresh lemon juice
- grated lemon rind
- Cookies:
- all-purpose flour
- baking soda
- salt
- granulated sugar
- vanilla extract
- large egg white
- Cooking spray
- Icing:
- powdered sugar
- unsweetened cocoa
- fat-free milk
- semisweet chocolate
- white chocolate
Delicious
- Ingredients
- Pudding:
- eggs
- cup/180 mL sugar
- cups/500 mL milk
- cup/250 mL half and half
- cup/180 mL raisins
- Sauce:
- cup/250 mL sugar
- cup/125 mL water
- cup/125 mL heavy cream
- tsp/5 mL Butter Pecan Extract
Many years ago, cookies were sometimes called “little cakes.” This updated version is soft and spicy, with an extra flavor boost from crystalllized ginger and cardamom. If you don’t have cardamom on hand, you can substitute either a 1/2 teaspoon ground allspice or nutmeg. You can also use the rim of a 2 1/2 inch glass to cut the cookies.
- finely chopped crystallized ginger
- all-purpose flour
- packed brown sugar
- molasses
- ground cinnamon
- ground ginger
- ground cardamom
- baking soda
- butter or stick margarine
- large egg
- all-purpose flour
- Cooking spray